Makes 6 slices
500 g yoghurt
600 g sugar
pulp of 1 vanilla pod
125 g butter
1 sachet baking powder
500 g durum wheat semolina
juice of 1 lemon
50 g icing sugar
butter for the baking tin
Pre-heat the oven to 175 °C (Gas Mark 3.5).
Mix the yoghurt with the eggs, 200 g sugar and vanilla pulp in a bowl. Melt the butter, leave to cool slightly and add to the mixture. Stir the ingredients until smooth.
Mix the baking powder with the semolina and stir into the yoghurt mixture.
Grease a springform (26 cm diameter). Turn in the cake mixture and bake for around 45 minutes in the oven. Mix the rest of the sugar with 750 g water, bring to the boil and simmer for 5 minutes. Stir in the lemon juice and simmer for a further 2 minutes. Leave to cool.
Leave the cake to cool slightly and then take out of the form. Drizzle with the sugar syrup and leave to cool. Cut the cake into slices and dust with icing sugar.
Decorate the cake with dots of yoghurt and orange pieces.
|Yoghurt cake recipe|